Saturday, October 13, 2018

nourish bowl



nourish bowl


Fall Nourish Bowl – Curried Cauliflower, Lentils and Basmati Rice cradle a refreshing Carrot Slaw with cilantro, scallions and a Turmeric Dressing. Vegan and Gluten Free!
·         Author: Sylvia Fountaine | Feasting at Home Blog
·         Prep Time: 15 mins
·         Cook Time: 40 mins
·         Total Time: 55 mins
·         Yield: 2
·         Category: Main
·         Cuisine: Vegan and Gluten Free

ingredients

·         1/2 cup dry lentils ( or 1 1/2 cups cooked)
·         1 teaspoon cumin
·         1 teaspoon coriander
·         1/2 cup brown basmati rice ( or 1 ½ cups cooked)
·         1/2 cauliflower- cut into florets
·         ¼ onion, sliced – optional
·         1-2 tablespoons olive oil
·         1/2 teaspoon salt
·         2 teaspoons curry powder
·         1 ½ cups grated carrots
·         1-2 tablespoon chopped cilantro
·         2 scallions thinly sliced
·         Handful baby kale, spinach or arugula
·         ———–
·         Dressing:
·         1 tablespoon oil
·         1 tablespoon apple cider vinegar
·         1 teaspoons maple syrup
·         1/4 teaspoon turmeric
·         1/4 teaspoon kosher salt
·         ¼ teaspoon cracked pepper
·         pinch cayenne
·         ——–
·         Garnish: Sprouts, sunflower or pumpkin seeds,

 instructions

1.    Pre heat Oven to 425F
2.    Cook rice and lentils according to directions, in separate pots on the stove.
3.    Cut cauliflower into small florets. Slice onion thinly. Place on baking sheet, toss with olive oil, salt and curry powder. Place in the oven to roast 25-30 minutes or until fork tender.
4.    Grate carrot and toss with cilantro & scallions.
5.    Stir dressing ingredients together in a bowl.
6.    When lentils are done, add cumin and coriander season with salt and drizzle of olive oil
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